Description
These Arepas con Queso are traditional Venezuelan cornmeal cakes filled with melted mozzarella and Cotija cheese. Crispy on the outside and cheesy on the inside, they make a perfect snack or accompaniment to any meal. Made with simple ingredients like masarepa, cheese, and butter, this recipe transforms humble corn dough into a golden, flavorful delicacy cooked on the stovetop or griddle.
Ingredients
Scale
Dry Ingredients
- 2 cups masarepa (pre-cooked white cornmeal)
- 1/2 teaspoon sea salt or Kosher salt
- 1/2 cup Cotija cheese, finely crumbled
Wet Ingredients & Others
- 1 tablespoon butter (softened), plus extra for cooking and serving
- 1 1/4 cups warm water (plus more if needed)
- 2 cups shredded mozzarella cheese (8 ounces)
- Oil or butter for cooking
Instructions
- Prepare the Dough: In a medium bowl, combine the masarepa, salt, crumbled Cotija cheese, softened butter, and warm water. Stir well to combine all ingredients evenly.
- Knead the Dough: Knead the mixture until a smooth dough forms. The dough should not be sticky and should have a playdough-like consistency. Cover the bowl with a kitchen towel and let it rest for 10 minutes to hydrate.
- Check Dough Consistency: Flatten a small piece of dough between your palms. If the edges crack, the dough is too dry – add additional water one tablespoon at a time until pliable and smooth.
- Shape Dough Balls: With lightly wet hands, divide the dough into 8 equal pieces. Roll each into a ball, then flatten into circles about 5 inches in diameter and 1/4 inch thick.
- Fill the Arepas: Place a couple of tablespoons of shredded mozzarella cheese in the center of one circle, leaving a 1/2-inch border. Cover with another dough circle and seal the edges by pressing gently. Smooth and shape each filled arepa into a disk about 1/2 inch thick. Repeat for the remaining dough and cheese.
- Heat Pan or Griddle: For stovetop cooking, heat oil in a large skillet over medium-low heat. If using butter, heat the skillet first, then add and spread butter evenly. For an electric griddle, preheat to 325ºF and coat the surface with butter.
- Cook the Arepas: Place the filled arepas on the skillet or griddle. Cook for about 4-5 minutes per side, moving occasionally, until both sides are golden brown and crispy.
- Serve Warm: Remove the arepas from heat and serve immediately. Optionally, add additional butter on top for extra richness.
Notes
- Masarepa is pre-cooked white cornmeal available in Latin markets; do not substitute with regular cornmeal.
- Ensure the dough is pliable but not too wet to avoid falling apart during cooking.
- Use freshly shredded mozzarella for best melting results.
- Cooking over medium-low heat ensures the arepas cook through without burning.
- Arepas are best enjoyed fresh and warm, but can be reheated in a skillet.
- You can substitute Cotija cheese with other crumbly cheeses if unavailable, but it may alter the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Venezuelan
Keywords: Arepas, Venezuelan arepas, cornmeal arepas, cheese stuffed arepas, masarepa recipe, stovetop arepas, mozzarella arepas
